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Add a photoThis is a wonderful sauce to put on the linked Spanish Scallops recipe. Also try this with shrimp, fish or even chicken.
Ingredients
- 4 garlic cloves, unpeeled
- 2 plum (Roma) tomatoes
- 1 small red bell pepper
- 1(2 cup slivered almonds
- 1 slice whole wheat toast
- 1 tablespoon sherry vinegar or
- red wine vinegar
- 1 teaspoon pimenton or paprika
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
Directions
- Preheat oven to 350 degrees F. Wrap the garlic in foil. Place the tomatoes, bell pepper, and garlic packet on an ungreased baking sheet and roast in the oven for 30 minutes.
- Remove garlic packet and tomatoes and set aside; turn pepper over with tongs and return to oven. Spread the almonds on a pie plate and place in oven.
- Roast pepper and almonds for 10 more minutes, then remove. Pull skins off tomatoes and discard; cut tomatoes in half and squeeze or scrape out seeds.
- Cut bell pepper in half and remove stem, seeds, and ribs. Peel garlic.
- In a food processor fitted with the metal blade, combine tomatoes, bell pepper, garlic, and almonds. Pulse until finely chopped, then add the toast (torn into pieces), vinegar, pimenton, and salt, and 'pulse until blended.
- Add the oil through the feed tube, processing until sauce is blended, but not perfectly smooth.
- Transfer to a bowl and serve at room temperature or store, covered, in the refrigerator for up to 4 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 455g | |
| Calories 534 | |
| Calories from Fat 259 | 49% |
| Total Fat 29.35g | 37% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2540mg | 106% |
| Potassium 772mg | 22% |
| Total Carbs 65.09g | 17% |
| Dietary Fiber 8.8g | 29% |
| Sugars 31.88g | 21% |
| Protein 8.27g | 13% |
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Menus and Pairings
Goes Well With: toasted baguette
Comments
June 10, 2011I haven't tried romesco sauce before and it looks really delicious with the scallop. Thanks for sharing your recipe.
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